English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Chicken liver "Forrester" with tomatoes, mushrooms and onions
A very tasty chicken liver dish for lunch or dinner. The subtlety is that all the ingredients are fried very quickly and separately, so chicken liver, onions, tomatoes, mushrooms must be prepared in advance. As well as the dishes in which you will transfer them.
How to cook Chicken liver "Forrester" with tomatoes, mushrooms and onions
Step 1
1. Wash mushrooms, dry and chop coarsely. Peel the onion, cut into half rings. Peel the garlic, chop. Remove the connecting films from the chicken liver. Put the chicken liver in a colander, rinse, put on paper napkins, let dry properly. Mix flour with paprika in a bowl. Roll the pieces of liver in the mixture, set aside.
Step 2
Heat up in a saucepan 3 tbsp. l. vegetable oil and 1 tbsp. l. creamy. Saute mushrooms for 1 minute. Transfer with a slotted spoon to another bowl.
Step 3
Add the remaining vegetable oil and butter to the same saucepan. Saute onion and garlic 2 min. Without removing the saucepan from the heat, transfer the onion and garlic to a bowl with mushrooms.
Step 4
Put the liver in a saucepan. Fry, stirring constantly, for 5 minutes, adding vegetable oil if necessary. Transfer the liver to a clean bowl. Leave the saucepan on fire.
Step 5
To make the chicken liver juicy and soft, it must be fried in small portions in a very hot pan in a large amount of oil.
Step 6
Pour wine into a saucepan, add fennel seeds. Reduce the sauce (5 minutes).
Step 7
Return the mushrooms, onion with garlic and chicken liver to the saucepan with the sauce, salt, pepper, mix. Cook 5 min. Wash the tomato, pour over boiling water and remove the skin, cut the flesh into large cubes. Add to the finished dish, mix and serve immediately.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Shashlik with mayonnaise
Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash
Ojahuri from veal
Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho
Grilled escalope
In French, the word "escalope" means cutlet. In fact, it is a piece of meat cut across the grain with a rib bone. Pork escalope can not only be baked in the oven and fried in a frying pan, but also cooked on an electric grill. It is very co
Homemade chicken sausage with gelatin
Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.